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Mint Pomegranate Aduki Bean Casserole

by Edward Daniel
written by Edward Daniel
Caption of Mint Pomegranate Aduki Bean Casserole. Image by Edward Daniel (c).

Aduki beans are just so versatile; there is something about their texture and distinctive taste. Fenugreek is one of those spices that I find really contrasts with the aduki beans. Why not give this Mint Pomegranate Aduki Bean Casserole a try?

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

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Edward x

Caption of Mint Pomegranate Aduki Bean Casserole. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g aduki beans
  • 1 onion, chopped
  • 2tbs coconut oil
  • 2 cloves garlic, sliced
  • 2tsp fenugreek
  • 1ltr water
  • 400ml coconut milk
  • 1tbs freshly squeezed lemon juice
  • 100g pomegranate seeds
  • mint leaves

Instructions

  1. Soak the aduki beans overnight in water. Drain and wash in fresh water.
  2. Place the onion, garlic and oil in a pressure cooker. Cook until the onion turns translucent.
  3. Add the fenugreek powders and form a marsala paste. Add aduki the measured water and coconut milk. Seal and place under pressure for about 15 minutes. Remove from the pressure.
  4. Just before serving combine in the dish with lemon juice, mint leaves and pomegranate seeds.

 

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1 comment

south indian special food Kumbakonam kadappa - 13 June 2015 - 12:02

[…] Recipe: Mint Pomegranate Aduki Bean Casserole – #Vegan #Vegetarian […]

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